Vegetarian Chili

by Sarah on August 5, 2013

I know, you’re probably thinking, “why is this lady giving me a chili recipe in the summer”?  Partly because I made it in March but honestly I would still eat it in summer.  It doesn’t feel like heavy heavy chili because it’s really just vegetables and beans.  I used to make this all the time when I was a younger lady and was in my ‘vegetarian phase’ (not that there’s anything wrong with that) but I still think it is good.

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I don’t even remember where this recipe originated.  I do know however, that it was once bland and had tomato juice in it.  And not many spices either.  Probably some granola hippie lady cookbook (I’m looking at you Laurel’s Kitchen).

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Whatever, I had my way with it and now it’s good.  In fact, I ate this pot of chili for several days and didn’t even get tired of it.  That’s a testament to a decent pot of food in my book.

Stay tuned, Wednesday I will bring you the recipe for that cornbread that’s up above.  Nana’s in the hizzouse!

Vegetarian Chili

Ingredients

  • 1/2 bell pepper, chopped
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, minced (use the ribs and seeds at your own peril)
  • 1/2 can creamed corn
  • 3 10 oz cans kidney beans
  • 1 large can (28 oz) tomatoes
  • 1 7 oz can green chilies
  • 3 tsp chili powder
  • 2 tsp oregano
  • 2 tsp cumin
  • pinch chili flakes
  • salt, pepper
  • 2-3 Tbsp oil
  • grated cheddar or other cheese for garnish

Instructions

  • Saute onion, jalapeño, garlic and bell pepper in oil over medium heat. Season with salt.
  • Add oregano, chili powder, cumin and chili flake and cook, stirring for 2 minutes or until fragrant.
  • Add tomatoes, green chilies, and corn and lower heat, cooking until mixture thickens.
  • Add kidney beans and heat through. Season with salt and pepper as needed.
  • Serve with grated cheddar on top.
http://www.undercovercaterer.com/2013/08/vegetarian-chili-recipe/


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